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Wednesday, October 20, 2010

Recipe for Ginger-Cilantro Rice with Green Onion and Sesame

I love recipe suggestions from readers, even if I don't have time to try more than a small percentage of the ones people send me. A few months ago a reader who signed her e-mail "Denise in Florida" suggested I might like the recipe for Ginger-Cilantro Rice on Epicurious.com. I did like the sound of rice cooked with ginger and then tossed with a dressing of pureed ginger, cilantro, green onions, olive oil, sesame oil, and rice vinegar. Denise advised me to reduce the amount of oil, and I read the comments on Epicurious and tried a few different versions until I came up with the one that seemed right to me. My version has (gasp!) less cilantro and more green onion, and I changed the proportions of the other seasonings as well, but the the recipe I ended up with is something that's going to be a regular side dish around here. Thanks Denise for the suggestion to give this a try!

Cut a 2 inch piece of ginger root, slice into 8 slices, and put the ginger and rice in a heavy pan with a tight-fitting lid. Add hot chicken stock, bring to a boil, and cook until liquid is absorbed and rice is done (That was about 22 minutes for me using Uncle Ben's Converted Rice, but check cooking instructions on the package if you use a different type of rice.)

Combine chopped cilantro, 3/4 of the sliced green onions and minced ginger in a food processor (or use the bowl attachment of an immersion blender like I did.) Pulse until the ingredients are finely chopped, then add olive oil, sesame oil, and rice vinegar and blend about 30 seconds more to make dressing.

When rice is done, let sit 5 minutes with the lid on, then remove all the pieces of sliced ginger and fluff the rice with a fork.

Stir in the ginger-cilantro-scallion dressing and stir to combine it with the rice, so that all the rice is coated with dressing. Season with salt and fresh ground black pepper to taste, garnish rice with the rest of the sliced green onions, and serve.

Peel a 2 inch piece of ginger root and slice into 8 slices. Peel another small piece of ginger root and finely chop to make 1 tsp. minced ginger. Put 2 cups chicken stock or canned chicken broth in a glass measuring cup and heat in microwave or small pan until it's hot but not boiling.

Put the rice and 8 slices of ginger root in a heavy pan with a tight fitting lid, add hot chicken stock, bring to a boil, then reduce to a low simmer and cook covered until rice is done and all liquid is absorbed. (This took 22 minutes for me, but I would start checking the rice after 20 minutes. Follow cooking instructions and cooking time on the rice package if you use a different brand of rice.)

While rice cooks, wash, dry, and chop cilantro and thinly slice green onions. Put chopped cilantro, 3/4 of the sliced green onions, and minced ginger in a food processor or chopper attachment of an immersion blender and pulse until ingredients are finely chopped, about 45 seconds. Then add olive oil, sesame oil, and rice vinegar and blend about 30 seconds more to make dressing.

When rice is done, turn off heat and let rice sit for 5 minutes with the lid on. After 5 minutes remove ginger slices and fluff rice with a fork. Add dressing and stir to distribute dressing so all pieces of rice are coated with dressing mixture. Season to taste with salt and fresh ground black pepper, garnish rice with sliced green onions, and serve.

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I love using greens in my grains and this is perfect. I make a green cilantro chutny rice but this version look awesome . Sesame is another favorite ingredient , and the spring onion will be great in it. Will let you know when i make this version.

Because I'm gluten-free, rice is common in my recipes and your mixture sounds delicious. I also use a lot of ginger, but have never heard of placing slices of it in the pot while the rice is cooking. Brilliant! I'm going to try this using my organic whole grain brown rice. I'm particularly fond of the golden rose variety, so I'll give that a try. Maybe even today. I have a ton of cilantro, green onions and even fresh ginger, so no planning needed. What a great fall dish! Thanks, Kalyn. Melissa

I have made a similar version of rice. Ginger taste good in many recipes and it is so healthy too. I love cilantro rice. I had made once with carrot rice to make 2 color rice dishes (made separately) and served side by side. it looked and tasted delish.

This looks like another delicious recipe that I can't wait to try out. One question though . . . I was researching rice vinegar and found out there are many kinds from different parts of the world. Which would you recommend or not recommend for this recipe?

Speaking of vinegar, since the recipe only calls for a tablespoon, do you think I could use just plain white vinegar, or even apple cider vinegar -- both of which I already have -- instead of buying rice vinegar? (I discovered your blog a couple of days ago and love it! I just finished cooking your beef & pinto bean stew for a meal later this week).

I am a little confused is the uncle Ben:s converted rice SB friendly? If so is it white. I am also wondering about Basmati(SP) is it white also. My husband is not a big fan of brown rice so I am wanting something for him but I don't want to eat the wrong things. Thanks.

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